Chef Manager: Lead Kitchen & Menu Innovation

Aramark Correctional Services; City of Albany (NY); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401(k) retirement plan

Parental leave

Job summary

Aramark is seeking a Chef Manager to lead culinary operations in a corrections services setting. Reporting to the General Manager, you’ll develop the team, ensure food safety, manage budgets, and execute client-focused programs.

You’ll oversee kitchen staff, menu planning, and production standards while maintaining quality and cost controls across on-site operations in the New York area.

Qualifications

• Requires 2-3 years of experience in a related position.
• Requires 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires oral, reading and written communication skills.

Responsibilities

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes as well as standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques

Skills

2-3 years experience

People management

Communication skills

Food service knowledge

Education

Culinary degree (preferred)

2-3 years post-high school education

Job description

Aramark is seeking a Chef Manager to lead culinary operations in a corrections services setting. Reporting to the General Manager, you’ll develop the team, ensure food safety, manage budgets, and execute client-focused programs.

You’ll oversee kitchen staff, menu planning, and production standards while maintaining quality and cost controls across on-site operations in the New York area.